Contributions regarding nutritional eradication of gluten consumption diseases (2021-2023)

Abstract

Cereals and cereal products represent the basic element in ensuring food security of the population. Most cereal-based foods contain gluten, the consumption of which has increased considerably due to its properties for improving the organoleptic indices of the products. As a result, today we are facing a rising epidemic of gluten-related disorders: celiac disease, herpetiform dermatitis and gluten ataxia, gluten allergy and gluten sensitivity. Nutritional therapy is the only treatment for celiac disease unanimously accepted by the medical community and consists of a rigorous gluten-free diet followed for life. GFDs (Gluten Free Diet) are significantly lower in protein, magnesium, potassium, vitamin E, folic acid and sodium, with suggestive trends towards calcium and increased fat intake. Adherence to GFD is a hard path, associated with major changes in daily routine, activities and eating habits, often stressful and difficult to accept.